Feb 11, 2015

As a steak lover, I can't think of a better meal to enjoy for Valentine's Day.
Since it can be pricey, I only make it on special ocassions – and
Valentine's Day is the perfect occasion! Get sizzling in the kitchen for
an easy, Romantic dinner for two.

Filet mignon is the most tender cut of steak you can buy, and doesn't
require fancy seasonings – coarse salt and fresh cracked pepper is all
you need for a delicious steak that's pan seared then finished in the
oven and cooked to perfection! I like mine medium rare, but you can cook
it to your taste.

It's practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don't. This starts on the stove and finishes in the oven, so you'll need a heavy oven-safe non-stick skillet, or cast iron skillet to make this. One thing you should keep in mind is you'll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you're ready to cook. It's perfect with sauteed or roasted vegetables on the side, here I made a quick sauteed garlic broccolini, but you can also serve it with skinny mashed potatoes.

Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook. Preheat the oven to 400°F. Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.

When the oven is ready, heat the skillet over high heat until the pan is very hot. When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes. Sear the sides of the steaks for about 1 minute so it's browned all over. Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak. Remove when the steaks read 125° F for Medium Rare, or 130° F for medium. Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Have you ever tried "reverse sear" whereby you cook in the oven ata lower temperature first, and then sear at the end? It's becoming avery popular method, and eliminates the over-cooked outside layers.

Gina I had to smile when I saw this post. I have been cooking steaks like this for a number of years in an old cast iron fry pan. I works great for lamb chops too. I love that while the steaks rest you have a nice seasoned pan for veggies or mushrooms. I believe I shall change Friday's dinner plans.

We normally don't do anything special for Valentine's Day, but my husband loves steak and we have a great local farm that sells awesome steaks. Steaks normally scare me, but so many of your recipes have been awesome I'm willing to risk it. Thank you again!

Any non-stick pan that is safe for 400 degree oven use would work. A well-seasoned cast iron pan evenly holds the heat, will give the fillets a very nice sear, and is naturally non-stick if well cared for. The Lodge brand of cast iron cookware is reliable, and quite affordable, and they last for generations. The Le Creuset brand is wonderful, but more expensive. Either would work.

It's perfectly safe very and easy once you've mastered the technique. No fine restaurant is poking holes in your steak prior to serving. If you are concerned about the small risk of food poisoning, just cook it until it feels like a brick when you poke it with your finger.

I just ran to the grocery to pick up two filets to make this tonight and of course, they were out :( so I grabbed two top sirloins instead. Obviously the flavor will be different but can I use the same cooking technique? They are about 6 oz.

I've always done my filets like this, they turn out wonderful. For a less skinny but also SUPER tasty variation, wrap a strip of bacon around the filet before you start the searing process, and leave it there while your steak cooks in the oven.

I love searing steaks in my cast iron skillet. I also make steak-frites for special occasions. I sear rib-eyes or tenderloin in a hot cast iron skillet with a few sprigs of fresh thyme. The potatoes are twice fried--parfried then drained and set aside until the steaks are almost ready. Then you pop the frites back into hot oil and cook until golden brown. To serve the steak, I sprinkle the top with more thyme leaves, and make a pan sauce from the drippings, beef broth, and red wine. I can also sauté mushrooms in the pan with Madeira wine if I want. I just heard about a T-Fal deep fryer that only uses a tablespoon of oil. I really want to check that out. I normally use my Le Creuset dutch oven and a probe thermometer to deep fry. I love cast iron skillet seared steaks and pork chops. The crust you get is so good.

i've never been good at cooking steaks but your method produced the best steak i've ever had!! there are no words to describe how perfect this filet was. it was such a treat! i even melted cheddar cheese all over it while it was in the oven because i am a genius haha just insanely delicious.

If I don't have an oven proof pan, can I sear and then finish it in the oven with a hot baking pan? If not, how long should I sear on both sides for medium rare if cooking on the stove the entire time. Thanks so much!

The best way to cook a filet I've ever eaten! Served these on NYE with the neighbors and they were still talking about it at the Super Bowl Party. Delicious! Plan to serve again on Valentine's Day. Stay in, no crowds, dinner party of 2!

Love this recipe. My husband loves steak but notoriously undercooks or burns them on the grill. I've made this recipe several times - so easy and delicious - and tonight my husband claimed I should open a steakhouse. Thank you!

This filet mignon looks cooked to perfection! I'll have to give it a try. I'm thinking of doing one sous vide too after I saw this recipe: http://bit.ly/1Bfiletmignonrecipe. It looks like it could be pretty good. Anyone have any thoughts?